Vegan Stir-Fried Eggs
Bring the classic comfort of stir-fried eggs to your vegan table with this protein-packed Vegan Stir-Fried Eggs recipe. Crafted from crumbled firm tofu and infused with the irresistible egg-like flavor of kala namak (black salt), this dish is a guilt-free indulgence perfect for breakfast, brunch, or even dinner. Nutritional yeast adds a cheesy richness while turmeric lends a natural golden hue and health boost. Bright, sautéed veggies like diced bell peppers, spinach, and onions balance the savory flavors and add vibrant color. Quick to prepare in just 25 minutes, this versatile dish pairs beautifully with toast, rice, or noodles, making it a healthy, satisfying, and flavorful addition to your weekly meal rotation. Perfect for vegan and gluten-free diets, it’s a delicious way to start or end your day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz Firm tofu
- 2 tbsp Neutral cooking oil (e.g., avocado or grapeseed oil)
- 2 tbsp Nutritional yeast
- 0.5 tsp Turmeric powder
- 0.5 tsp Kala namak (black salt, for egg-like flavor)
- 1 tbsp Soy sauce or tamari (for gluten-free version)
- 2 cloves Garlic, minced
- 0.5 cup Onion, diced
- 1 cup Mixed bell peppers, diced
- 1 cup Spinach, fresh
- 2 stalks Green onions, sliced
- 0.25 tsp Ground black pepper
- Optional: hot sauce or chili flakes (for spiciness)
Instructions
Drain the tofu and press it between two clean kitchen towels or paper towels for 10 minutes to remove excess moisture.
Crumble the pressed tofu into small pieces resembling scrambled eggs and set aside.
In a small bowl, mix the nutritional yeast, turmeric, kala namak, and ground black pepper. Set aside.
Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat. Add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
Add the mixed bell peppers to the skillet and cook for another 3-4 minutes until softened.
Push the vegetables to one side of the skillet and add the remaining 1 tablespoon of oil. Add the crumbled tofu to the empty side of the skillet and stir-fry for 2-3 minutes.
Sprinkle the nutritional yeast mixture over the tofu and combine well. Stir in the soy sauce or tamari, mixing until evenly coated.
Add the fresh spinach to the skillet and stir everything together. Cook for 1-2 minutes until the spinach wilts.
Taste and adjust seasoning as needed, adding more kala namak or black pepper for flavor.
Top with sliced green onions and optional hot sauce or chili flakes if desired. Serve hot on its own or with toast, rice, or noodles.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2513 mg | 109% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 16.4 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 824 mg | 63% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2381 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
